Variation Ginger Slice adapted from Annabelle Langbein’s Ultimate Ginger Crunch

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Variation Ginger Slice adapted from Annabelle Langbein’s Ultimate Ginger Crunch

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Ingredients

1 portion(s)

Crust - Ginger Slice

150 grams Butter
100 grams caster sugar
96 grams self-raising flour
2 teaspoon ground ginger
50 grams dessicated coconut
120 grams rolled oats
88 grams golden syrup

Icing - Ginger Slice

100 grams Butter
250 grams icing sugar
3 tablespoons golden syrup
4 teaspoons ground ginger
3 tablespoons crystalised ginger, Chopped

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Ginger Slice

Prepare 21cmx27cm tin, greased and lined with baking paper.

Preheat oven 170C fanbake

Crust - Melt Sugar, golden syrup and butter on 3 mins, 65C, speed 1.5

Add the remainder ingredients and mix 15sec speed 4 (scrape down sides) repeat if necessary.

Press dough into the prepared tin and smooth the top with a spoon (press down firmly)

Bake for 20-25 minutes or until lightly golden.

Icing - Place all ingredients except crystallised ginger into bowl, cook 5 minutes, 110C, speed 3
pour over cooked base while base is still warm.

Pour icing over the warm crust. When almost set sprinkle with chopped ginger. Cut into squares while warm.

Place in fridge to set

enjoy!!!

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.